Teriyaki Chicken Bowl

A Teriyaki Chicken Bowl made with tender, saucy chicken served over rice and finished with crisp vegetables for a balanced, flavorful weeknight dinner.

Course Main Course

Cuisine Asian

Keyword teriyaki chicken bowl, chicken teriyaki bowl, teriyaki chicken, rice bowl, chicken rice bowl, easy dinner, weeknight dinner

Prep Time 40

Cook Time 20

Total Time 1

Servings servings

Calories 728kcal

Author Kathleen

Ingredients

Chicken + Sauce

2 pounds chicken thighs
1 1/2 cup teriyaki sauce, divided
2 teaspoons cornstarch
2 teaspoons water
1-2 teaspoons toasted sesame seeds

Bowl Components

3 cups steamed rice
2 heads broccoli, chopped
3 small carrots, sliced thin
2 red bell peppers, chopped
1 tablespoon olive oil
1/2 cup water
1 cup English cucumber diced
10 ounces frozen shelled edamame, thawed
1 cup fresh pineapple, diced
1-2 avocados, diced

Garnish

sesame seeds
green onions, sliced thin
red pepper flakes, optional, as desired

US Customary - Metric

Instructions

Marinate chicken. Place chicken thighs in a large resealable bag or shallow dish. Pour ½ cup teriyaki sauce over the chicken, seal, and toss to coat.
Marinate for at least 30 minutes or up to overnight in the refrigerator.
Roast chicken. Preheat oven to 425°F (218ºC). Place a wire rack over a foil-lined baking sheet and lightly oil the rack. Arrange chicken in a single layer on the rack.
Roast on the upper-middle rack for 18–22 minutes, flipping once halfway through, until chicken reaches 175–180°F (79-82ºC) for the best thigh texture.
Transfer chicken to a plate or container, loosely cover with foil, and rest for 10 minutes.
Thicken teriyaki sauce. While the chicken rests, pour the remaining ½ cup teriyaki sauce into a small saucepan. In a small bowl, whisk together cornstarch and water.
Add the slurry to the saucepan and bring to a gentle simmer over medium heat, whisking constantly.
Cook for 2–3 minutes, until thick and glossy. Remove from heat and stir in toasted sesame seeds. Set aside.
Cook vegetables. Heat olive oil in a large skillet over medium-high heat.
Add carrots and sauté for 5 minutes, stirring occasionally, until just beginning to soften.
Add broccoli and bell peppers and cook for 2–3 minutes, allowing broccoli to deepen slightly in color.
Pour in ½ cup water, immediately cover with a lid, and steam for 2 minutes, until broccoli is tender-crisp.
Remove from heat and uncover to stop cooking.
Slice & glaze chicken. Cut rested chicken into bite-sized pieces.
Add chicken to a bowl and toss with 1¼ cups of the thickened teriyaki sauce, coating evenly. Reserve remaining sauce for drizzling.
Assemble bowls. Divide rice among bowls.
Arrange glazed teriyaki chicken alongside vegetables. Add edamame, pineapple, avocado, and cucumber as desired.
Finish with green onions, sesame seeds, and red pepper flakes. Drizzle with extra teriyaki sauce as desired.

Notes

Roasting beats broiling for teriyaki chicken. High heat gives you caramelization without scorching the sugar in the sauce.
Let the chicken rest before slicing. This keeps it juicy instead of dry.
Finish thighs hotter than breasts. Thighs are best at 175–180°F — tender, not chewy.
Add sesame seeds off heat. Cooking them too long dulls their flavor.
Don’t over-steam the vegetables. Two minutes is plenty — you want bite, not mush.

Nutrition